What readers think of At the Chinese Table, plus links to write your own review.

I really enjoyed this book and was surprised to learn that there were actually so many (35) Chinese cuisines! The author's food descriptions were very vivid and enticing. I also loved learning that the cuisine is not only about taste and look but also about the texture and way food feels in your mouth! I am very anxious to try some of her authentic recipes. My only reservation is that some non-foodies may find the long food descriptions a little tedious. I loved the way she deciphered her in-laws' questionable history. The descriptions of the street vendors, food markets and the various living situations were all very vivid and interesting. On top of all of that I loved her illustrations that appeared on each page. She has a great writer's voice and seems extremely likable. Good read!

Carolyn Phillips shows us how it's important to be "friends" before "lovers." It is interesting to watch her evolve into almost a "native" versus a "foreigner." I've tried so many of the delicious recipes and I had to run out and get a wok! This book is a fun and tasty treat!

Author Phillips' love affair with Chinese food is evidenced in a previously published scholarly cookbook that developed the thesis that China has over thirty cuisines. While her previous book was scholarly, in this title she documents her love affair with H.J, her husband and his extended Chinese family. The reader learns about Chinese traditional family culture to which her mother and father-in-law cling and the importance of family trees and ties. And, then there is her love for Chinese cuisine that she learned to appreciate and cook through the palate and eyes of H.J. One might say that their love affair began with the love of food and cooking. Every last bit of an ingredient is used in intriguing and innovative ways. Chinese food is not just the chow mein or stir-fries found in small town USA, but a rich panoply of spices, fruits, vegetables, and proteins that play with our eyes, nose, tongue, touch and even our ears. Each chapter documents another nuance to the ancient art(s) of Chinese cookery that Phillips originally learned while living and studying in Taiwan and then visiting the mainland. Phillips describes haute cuisine comparable to French and Italian as well as everyday food. The book is enhanced with Phillips' own sketches and some of the simpler recipes, two per chapter. As a foodie myself, I will certainly try a few of the recipes, but finding several ingredients may prove challenging in a small town. Non-foodies may find some of the detailed descriptions of food and the preparation process too tedious, but as for this foodie, who reads cookbooks for pleasure, Phillips adds plenty of personal and traditional and historic and geographic information resulting in pleasant reading.

4.5 stars

"...a fine meal should be designed to feed the mind, not just the mouth and the stomach."

It's no secret that I love food memoirs – in fact, if given a choice between reading a regular memoir and a food-related memoir, the food one wins out every time! The reason for this is, well yes, I love to eat, but more significantly, I'm also fascinated by the "culture" of food and the myriad ways that different experiences with food can shape our lives, often in the most unexpected ways. In this regard, Carolyn Phillips' newest work At the Chinese Table was the absolute perfect read, one that checked every single box in terms of what I look for in memoirs, yet at the same time, it also exceeded my expectations in so many ways. It's not often that a memoir goes way beyond its stated intent of providing insight into aspects of the author's life by incorporating elements such as: a beautifully written, immersive narrative that brought various delectable food dishes to life through lush, vivid descriptions; wonderfully-rendered illustrations (all drawn by the author herself!) woven throughout each chapter that perfectly complemented the author's story; an in-depth exploration of not just a diverse and rich cuisine, but also its history and culture; easy-to-follow recipes with helpful tips and even a glossary of often-encountered terms; and ancestral stories about the Chinese family she married into, a family that inadvertently taught her so much about life, love, relationships, and food.

My experience reading this book was actually very different from all of the previous food memoirs I've read in the past due to the fact that I grew up in a traditional Chinese family just like the author's husband – a background that meant, going into this book, I already had a certain familiarity with the cuisines and the various dishes described in such vivid detail throughout the book. With Chinese food oftentimes depicted in a homogenous, stereotypical way in mainstream American culture, it was refreshing to see Phillips (a white American woman) go the opposite direction and actually take the time to explore, recognize, and embrace the variety of flavors and nuances of Chinese cuisine (of course, the fact that her Chinese husband is an epicurean who shares her love for good, authentic Chinese food definitely helped) — to the point that her enthusiasm and love for Chinese cuisine shines forth in every page. I love how Phillips covers such a variety of different cuisines from all across Taiwan and Mainland China — from food stalls, street markets, and hole-in-the-wall local diners to traditional family dishes and even "haute couture" fare from fancy restaurants. I mean, how often will you see dishes such as the following mentioned all in one book: yanduxian (one of my favorite Shanghainese dishes), dandan mein, suanni bairou (a Sichuanese dish that is spicy as hell but oh so delicious!), pidan doufu (a tofu dish with preserved egg), xianfantuan (rice roll with fried cruller and other stuffing that, when paired with a warm bowl of soy bean milk, is one of the most heavenly of Taiwanese breakfasts!), hongxiao shizitou (red-braised lion's head meatballs), fenzheng paigu (rice-covered steamed pork ribs over sweet potato — another of my favorite dishes that I rarely see mentioned anywhere!), just to name a few. It was such a delight to see so many familiar dishes (and more) given such detailed coverage (the one downside though was that I started craving these dishes as I was reading knowing full well I wouldn't be able to satisfy those cravings any time soon).

Without a doubt, this has been one of the most personal and heartfelt memoirs I've read to date! It's definitely a must-read for anyone who loves and appreciates the varied flavors of authentic Chinese cuisine. Highly recommended!

Received finished copy from publisher W.W. Norton Company via BookBrowse First Impressions program.

Carolyn Phillips has written a charming memoir/recipe book, enhanced by her often-whimsical illustrations. She is at her best when describing food - its many tastes, smells, and looks. Although her stories of her great love and his family are interesting, I found them somewhat choppy and hard to follow. Nevertheless, everyone with any interest in Taiwan and Chinese food and culture will find much to like about this book, especially the recipes that she's adapted for the home cook. I'm sure many readers' woks will be working hard as they're used to prepare Phillips' enticing offerings.

While the book is touted as one for readers interested in Chinese cuisine, I found the most interesting part was Carolyn Phillips gutsy move to Taiwan after college and her even gutsier move to integrate herself into a Chinese family. Not an easy feat, but she seemed to be able to relate to her boyfriend/husband's mother through her efforts to entice her mother-in-law with native foods. Bravo for her!

This did not seem like the book for me. Although I have traveled to China and thought this book would grab my attention, it failed to do so. Probably this is due to my lack of specialized, esoteric details of the 35 different cuisines in China.
I did however appreciate her youthful independence and gutsy approach to moving overseas at such a young age with little command of the language.
I also loved the drawings depicted on at least a quarter of the pages. The author seemed very closely attuned to the physical and natural world around her.

The title of the book caught my attention as there are not too many Chinese cookbooks compared with other cuisines. At the beginning of the book I was drawn into the authors life. However I thought her family history became convoluted and deeply entrenched with Chinese history. For me I wanted to hear about her life and not about the history of China. True to the authors intent the recipes were for authentic Chinese food, not what the American palate has grown to expect.